An image of spring at Shima's Isobe River. Ice Goby fishermen busily work during cherry blossom season.

Translated from the original article at: http://iseshima.keizai.biz/headline/1355/

March, 08 2012

An image of spring at Shima's Isobe River. Ice Goby fishermen busily work during cherry blossom season.

At the now brackish water in the downstream of Isebechou, Shima's Isobe River, a common scene of spring time is viewable: A fisherman scooping up Ice Goby, the area bordered by the tracks of the Kintestsu Express, which speeds by every once in awhile.

A scene of spring: An Ice Goby fisherman at the mouth of Isobe River.

The Ice Goby (part of the Goby family) is a translucent fish measuring at 4-5 centimeters. In the early spring period of February until mid-April, it returns from the ocean during times of high tide, swimming upstream to lay eggs. A fishing method is to use a four-armed scoop net. 2 meters wide in each direction, the net sinks to the bottom of the river. The ice goby passing by are then scooped up. There are various cooking methods such as eating it while still alive, as tenpura, or in egg drop or other soups. When cooked, the fish turns white. The ice goby's Japanese name "shirouo" closely resembles the "shirauo" (Ice fish). Both fish are distinct from one another, but their names come up during the Spring.

In the rocks at the source of Isobe's river, is a hole from where the water flows from, which also appears in the Japanese Myth, The Legend of the Heavenly Gate. Along the river is the Unagi restaurant Kawaume, established generations ago. An ancedote remains that Mikimoto Kōkichi, the creator of cultured pearls, caught eels from the river to make kabayaki. Rows of Sakura trees line the river, blooming while the fisherman continue to catch the Ice Goby.

An Ice Goby fisherman said  "Each year, the number of Ice Goby are decreasing. Before, I netted 2 shous worth (3.6 liters. Now, I can barely get 1/5 of a shou (.36 liters).

Within the city of Shima, the temples attached to the Ise Grand Shrine are in front of flowing rivers where the delta (mouth) is viewable. Among others, the Nogawa and Ikeda Rivers (Isobechou), Hiyamaji River(Hamajimachou), Toba City's Kawachigawa River（Chigachou), and the Konsa River (Minamiisechou) have viewable river mouths.


Original text:
志摩・磯部川で春の風物詩「シロウオ漁」－桜咲くころまで盛んに
（2012年03月08日）

志摩・磯部川で春の風物詩「シロウオ漁」－桜咲くころまで盛んに

時折近鉄特急が走る線路沿いの志摩市磯部町を流れる磯部川の下流の汽水域で現在、春の風物詩の「シロウオ漁」が盛んに行われている。

【画像】春の風物詩「シロウオ漁」磯部川の河口で

シロウオ（素魚）とは、ハゼ科の半透明な魚で体長4～5センチ。2月の中旬～4月上旬までの春先に海から産卵のため満潮時に川を遡上（そじょう）する。漁法は、「四つ手網」と呼ばれる約２メートル四方の網を川底に沈め、シロウオがその上を通ったときにすくい上げる。調理方法は「おどり食い」「天ぷら」「卵とじ」「吸い物」など。熱を通すと白くなる。よく似た名前のシラウオ（白魚）はサケ科の魚で、同じ春を告げる魚ではあるが別のもの。

磯部川の上流（源流）は、神話「岩戸伝説」にも登場する「天の岩戸」の穴から流れくる。磯部川沿いに立つうなぎ店「川うめ」（同）の先々代が、真珠王・御木本幸吉翁のためにこの川で取った天然のウナギをかば焼きにして出した逸話が残る。川沿いの桜並木が花をつけるころまでシロウオ漁は続けられる。

シロウオ漁をする漁師は「年々シロウオは少なくなっている。以前は2升ほど取ったが今では2合取るのがやっと」だという。

志摩市内では、伊勢神宮の別宮「伊雑宮（いぞうぐう・いざわのみや）」の前を流れる野川（磯部町）や池田川（同）、桧山路（ひやまじ）川（浜島町）、鳥羽市では河内川（千賀町）、南伊勢町では神津佐（こんさ）川（神津佐）などの河口で見ることができる。